Wedge of manchego cheese semi-cured What do we find in this product? Manchego cheese half healing, with that touch of sheep's milk cheese, but the smoothness of the healing medium that gives you a few shades lighter. A cheese that is great to combine with appetizers, sweet and savory, perfect to accompany you at your table. Awards Manchego cheese semi-cured This semi-hard cheese received a Gold medal in Fercam53 regional Fair in the field of castilla La Mancha. How is the cheese manchego semi-cured? The semi-hard cheese is that which must be mature at least 35 days, while the semi-mature cheeses usually have a process of maturation and healing that often lasts for 3 months. It has a texture semi hard, because during the process of healing has decreased the amount of water that it contained at the beginning of the process and that has caused it to dry out, which is more greasy and its texture is harder than that of a fresh cheese, for example. The flavour of semi-hard cheese is intense and strong with good acid balance, especially if it comes from a goat or sheep. Protected denomination of origin Manchego Cheese The manchego cheese is a cheese of pressed paste that is made with milk of sheep of the Manchega breed. It has a maturity of a minimum of 30 days for cheeses of a weight less than or equal to 1.5 kg, and 60 days for the rest of formats, and a maturation maximum of two years. Geographical area The production area should be located in the provinces of Albacete, Ciudad Real, Cuenca and Toledo. The area of production and ripening of manchego cheese coincides with the area of production, Castile-La Mancha. A traditional recipe and craft It is a cheese of cylindrical shape with flat faces. Its maximum height is 12 cm, a maximum diameter of 22cm and a weight up to 4 kg, Its rind is hard and free of parasites, pale yellow or greenish-blackish. The paste is firm, compact, white to ivory-yellow and can submit small eyes unevenly distributed. The taste is acidic, strong and tasty that it can be something spicy in cheeses very cured. Pleasant taste and peculiar due to the milk from sheep of la mancha. A pairing is different for each cheese It is popularly known that the cheeses paired with the wine, especially if it is red. There is a rule of taxation concerning the harmonious relationship between wine and cheese. At the time of sample a table it is important to find the balance of a wine which will harmonize in a general way with most of the cheeses and that's going depending also on personal taste. A semi-hard cheese can be eaten with a dry white wine that balances the acidity of these cheeses, one a young red or carbonic maceration is also a good option. And even a pink chilled or sparkling. In terms of the cheeses and cheeses, require wines with more body, not accentuate the intensity of these cheeses, but the balance properly. To do this, choose white wines or fermented with some barrel aging are a good option, as is a wine red crianza or reserva. If we want a wine that is more sweet, a pink powerful body or a sparkling wine with a lot of force. Ingredients Milk pasteurized sheep milk, salt, enzymes lacticos, rennet and preservative (lysozyme)